Quick traditional Hungarian letcho to fill you up in hot summer weeks that saves you time and money (lecso).

by Jan Vasil

Quick traditional Hungarian letcho.

I used to eat letcho (lecso) almost every Saturday during summer when I was a kid. I liked the taste of the cooked veggies and especially sausages or bacon which my mum added into it. 🙂 On the other hand, I never liked the tomatoes and especially the tomato skin. This changed only a few years back when I started to make letcho at home. I learned how to cut and cook the tomatoes so the skin is not disturbing and I can fully enjoy it. And as a result, I again have letcho in summer almost every Saturday, just 20 years later 🙂

The recipe for quick traditional Hungarian letcho below is my most favorite version. I know that you can make other kinds of letcho too, but this one is the closest to the very traditional Hungarian one and the one I used to eat in my childhood.

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Quick traditional Hungarian letcho to fill you up in hot summer weeks that saves you time and money (lecso).

Quick traditional Hungarian letcho.

5 from 1 vote
Recipe by Jan Vasil Course: BreakfastCuisine: HungarianDifficulty: Easy


Prep time


Cooking time



This recipe is my most favourite letcho recipe, which I used to eat as a kid.

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  • 2 onions

  • 2-3 white peppers

  • 3 ripe tomatoes

  • 1 tablespoon of vegetable oil

  • 1-2 eggs

  • 200g of smoked sausage sliced into thin slices (you can also use smoked bacon cut into smaller cubes)


  • Peel the onions and cut into smaller cubes. Heat up a pot or a deeper saucepan, add 1 tablespoon of vegetable oil and add the onions. Bake until golden for 6-7 minutes and then add the sliced sausage (or bacon).
  • Meanwhile, cut in half and deseed the white peppers. Slice into 1cm thick slices and then add to the roasted onions and sausage. Roast for 3-4 minutes.
  • Quarter the tomatoes and then cut each piece into 3 parts. (thanks to this step the tomato skin will be not disturbing while eating)
  • Add the tomatoes into the pot, stir well and cook for 15 minutes on a medium heat.
  • Once the veggies are well cooked and the peppers are soft, add the eggs and cook for 2 minutes.
  • Season with salt to your taste and serve with fresh bread.
  • Enjoy 🙂

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Quick traditional Hungarian letcho
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Quick traditional Hungarian letcho
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What is letcho and from where it is actually coming from?

Letcho is a very traditional Hungarian stew made from fresh vegetables like onions, pepper and tomatoes. Besides Hungary you can find letcho also in Slovakia, Czechia, Poland, Croatia, Austria and Israel.

How to make the best and quick traditional Hungarian letcho?

To make the best letcho you need to use the best ingredients. That’s why, the letcho is mainly made during summer months when the tomatoes, onions, and peppers are the most flavourful.

Can you make vegetarian or vegan letcho?

Yes, you can. The vegetarian or vegan letcho is made the same way just the animal based products are skipped. These types of letcho are usually made with zucchinis or aubergine.

Can you freeze the letcho?

You can keep the letcho in the freezer up to few months. Just make sure you pack it into an airtight container.

Why should this recipe save you time and money?

First of all, the ingredients needed for this dish are very cheap. And if you can have them from your own garden then you are a winner 🙂 And how it can save you time? To make this dish you just have to cut everything into chunks, place it into a pot and let it cook for 20-25 minutes stirring only few times.

If you like this recipe and would like to see and try another one I strongly recommend my Hungarian crackling scones.

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Dive into the rich tapestry of Central Eastern European culture with “Taste Is Yours,” a culinary journey that celebrates the region’s deep-rooted gastronomic traditions. From the hearty stews of Hungary to the iconic dumplings of Poland, our blog is a tribute to the authentic dishes that have graced family tables for generations.


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